Sihi Genasu Sambar | Sweet Potato Sambar

Made sweet potato sambar / Genasu(in kannada) sambar.  Sweet potato itself very tasty to eat just like that. try one of Sweet potato curry But sambar is easy to make it's delicious and you will not know the sweetness of the potatoes.  

Prep Time : 10 Mins
Cook Time : 10 Mins

Ingredients

• Sweet Potato / Sihi Genesau - 2 cups 
• Double Beans / Large lima beans - 1/3 cup
• Sambar Powder / Nalgum Pudi - 2 tbsp
• Coconut - 4 tbsp
• Tamarind / Puli - (for paste1/4th tsp) (for juice 1 tbsp)
• Toordal / Thavur parppu - 1 cup (cooked)
• Curry leaves / Karivappale - few leaves
• Salt to taste

Seasoning : 

• Oil - 1 tsp
• Mustard seeds / Kadag - 1/2 tsp
• Hing / Asafoetida / Peringyum - 1/4th tsp

Method

1. Soak lima beans for 3 hours. after that drain the water
2. In a cooker container add toor dal. Wash and add 1 cup of water along with 1/2 tomato & turmeric powder. 
3. In another container add lima beans and add very little water
4. In a pressure cooker place both the containers and wait for 3 whistle and turn off the heat and let it cool down
5. In a mixer/blender add coconut and sambar powder grind into a smooth paste using little water
6. Meanwhile wash sweet potato and peel the skin cut into cubes 
7. In a pot add little water and cook sweet potato for 4 mins 
8. Add cooked toor dal, mash tomato and lima beans bring to boil on medium heat
9. Add sambar/coconut paste then add tamarind and salt
10. Add curry leaves saute occasionally 
11. Seasoning : heat oil, mustard seeds and add hing/asafoetida
12. Pour into sambar. Stir and serve hot with hot white plain rice with a teaspoon of ghee.

| Copyright © Malas - Kitchen 2019 | | All rights reserved |

Hunasekayi Thokku | Raw Tamarind Thokku | Pickle

This recipe is called “Hunasekayi Thokku” in Kannada. This is similar to “Mango Thokku” in which we use grated mango but this recipe is prepared using raw Tamarind ( Hunasekayi ). This Thokku is usually prepared in winter season mainly because raw Tamarind is available fresh during this season. Prepping Tamarind for this recipe is hardest part. There are 2 ways this can be done which my mother has taught me, 

1. Peel the Tamarind skin & rip out the root strings. 

2. Break down the Tamarind into small pieces and just rip out the root strings 

The 2nd way is much easier & faster because it is quite a big & tedious task to peel the skin. It’s also very hurtful on the nails ;). One you have used either of the above ways to prep the Tamarind then use a hand pestle to crush the tamarind & remove the tamarind seeds. This is will suitable with hot plain rice with 1 tsp oil, or also good with Dose & Idli, etc.

Prep Time : 45 Mins
Cook Time : 4 Mins

Ingredients

• Hunasekayi / Raw Tamarind - 3 cups (pieces)
• Hasimensinakayi / Green Chillies - 20 (no) Or 100 grms (adjust as per your spice level)
• Kalluuppu / Sea Salt - 1 tbsp (adjust as per taste)

Tempering :

• Yenne / Oil - 2 tbsp ( I've used Olive oil)
• Sasive / Mustard seeds - 1 tsp
• Hing / Asafoetida - 1/2 tsp

Method

1. Wash tamarind throughly and dry completely
2. Break it and remove root strings and mash them using pedestal with the skin
3. In a blender/mixer add crushed tamarind , green chillies and salt
4. Grind in to smooth paste (Do not add water)
5. Transfer into a bowl 
6. In a low flame, heat oil in a pan add mustard seeds allow them to splutter, Add hing
7. Add slowly thokku into the oil and stir for 3-4 mins thats it 
8. Let it cool. Transer into a glass jar and store it in refrigerator for more than 1 year.

Tips :

• To avoid mess in the kitchen counter top place a sheet of plastic cover. 
• If possible use food gloves to protect your hands and nails.

| Copyright © Malas - Kitchen 2019 | | All rights reserved |